I love this pancake recipe because it’s simple (no exotic, tiresome-to-prepare ingredients), tastes terrific, and doesn’t dilute the teff nutritional powerhouse with other flours. Also, it makes 25 pancakes, and hey, isn’t that why we run?

Peripherally, after eating a shamefully large first batch of teff-cakes, I had no post-carb sleepiness.

Okay, here’s a recipe It’s from the Teff Company. You can read their story at this link. They’re located in Idaho’s Snake River Valley, which they realized while working Ethiopia, features a climate and terrain that’s very similar to the East African Rift. They focus on growing highest-quality teff mainly for the Ethiopian and Eritrean expatriate communities in the US.

After enjoying these panqueques, I’m pretty sure you’ll be tempted to cruise the site for other recipes. If you’re curious about injera, the traditional Ethiopian flatbread mentioned in the Competitor article, you can find a recipe here. Warning: it involves starter, so can take five days if you’re starting from scratch.

TEFF PANCAKES

Makes 25 small pancakes

(I’ll insert my notes in brackets.)

Serves 4-6 (1-3 runners)

2 tablespoons flax seeds (okay to omit)

2 ripe bananas

1 1/2 cups vanilla soy milk (vanilla Almond Breeze works well)

1 tablespoon vanilla

1 tablespoon honey (I used agave nectar, worked great)

1 1/2 teaspoons oil (I used coconut oil, worked fine)

1 egg. Pancakes created with the original recipe are a bit dense. Adding an egg gives them just the right fluff.

Place the griddle or skillet over medium heat. After a minute or 2, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.

Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two.

Serve plain or dipped into yogurt. (You must be joking. Get outta the way, here comes the Magic Maple Syrup Flood.)

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